Wheel puff

By VicentaLakin

Wheel puff
The Paris Brest wheel puff is a French-origin pastry, inspired by the Paris-Braster-Paris bicycle race, which the baker, in honour of which he has made a shape like a bicycle tire, has to be called the “wheel puff”. In fact, it has been a long time since it was intended, but it is said that it is difficult to make it, so it has not been possible to do it. Today, suddenly interested, ready to eat, ready to fail。

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Steps for Wheel puff

  • Make Wheel puff step 0
    1
    Get the food you need
  • Make Wheel puff step 1
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    first boil water (or milk), salt, 3g fine sugar, butter and then fire
  • Make Wheel puff step 2
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    ♪ Falling down on a sieved powder ♪
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    Smash it evenly with a spoon and then start a little fire
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    Until there's a thin film on the bottom of the pot
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    A small amount of egg fluid
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    Smuggle to the paste
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    Put the pasta in the bag
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    Find a bowl of the right size, with powder on the mouth, and put it on a non-clause dish. Move
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    Take a circular mark
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    Squeeze first
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    And close to the inside of the circle
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    And then I'm gonna squeeze it in the middle of two
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    Scratch any almonds you want
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    The oven is 175 degrees preheat for five minutes, the oven is down, 30 minutes baked
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    put 15 g of sugar in light cream. start it
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    Load in the bouquet
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    Strawberry cleans up, cut half
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    I'll put the baked puffs in the cold and cut them horizontally
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    Put the strawberries in place
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    and then you put on a cap and you put on some sugar and powder. of course, if there's still pasta left, you can continue to bake a second or a third

    • Wheel puff Make Tips

    One, if you add low-strength powder, you have to heat it up to the bottom of the pot, and you have to add a small number of joins to the egg fluid, until you pull out of the drop triangle, or you cannot add more, or you'll be able to retort four, you can set your favorite fruit, like blueberries, grapes, etc., and the temperature of the oven will be adjusted according to your own oven

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